Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator

被引：57

作者：

Hsu, SY ^{[1
]}

机构：

[1] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 106, Taiwan

来源：

JOURNAL OF FOOD ENGINEERING | 2003年 / 60卷 / 04期

关键词：

electrolyzed oxidizing water; efficiency; electrolyzed water generator; flow rate; salt concentration;

D O I：

10.1016/S0260-8774(03)00079-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A three-factor central composite design was adopted to investigate the effects of water flow rate, water temperature and salt concentration on electrolysis efficiency and separation efficiency of an electrolyzed oxidizing water generator. Results indicated that electric potential (7.9-15.7 V) and power consumption (16-120 W) of the electrolysis cell were not affected by water flow rate, water temperature or salt concentration in the feed solution. Electric current of the cells changed in between two levels (7.41 +/- 0.1 and 7.68 +/- 0.1 A) depending on water temperature and water flow rate. Electrolysis efficiency of the electrolysis cell, represented by the reduction ratio of chloride ions, varied in the range of 23-51%. Separation efficiency of the cation ion-exchange membrane, represented by the reduction ratio of sodium ions, varied in the range of 2-40%. Both efficiency rates were significantly reduced by increases in water flow rate and/or salt concentration in the feed solution. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：469 / 473

页数：5

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